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vegan parmesan cheese in a glass jar with cashews in the background

Vegan Parmesan Cheese

  • Author: Brita Britnell
  • Total Time: 48 minute
  • Yield: 8 servings 1x
  • Diet: Vegan


This is THE best vegan parmesan cheese that you will ever have! It’s simple to make and easily adaptable.


  • 1 cup of cashews (almonds, walnuts, pecans, pinenuts, and sunflower seeds also work well)
  • ¼ cup of nutritional yeast
  • ½ teaspoon of garlic powder
  • 1 teaspoon of sea salt


  1. Combine all of the ingredients in a food processor. Pulse in bursts until the nuts are broken down and the mixture resembles finely grated parmesan cheese.
  2. Taste and add a bit more salt as desired. I like mine a little saltier to mimic traditional parmesan cheese.
  3. Store leftovers in an air tight container at room temperature or in the fridge if you don’t plan to eat it all within a week.
  • Prep Time: 5 minutes
  • Cook Time: o minutes
  • Category: cheese
  • Method: food processor
  • Cuisine: american


  • Serving Size:
  • Calories: 106
  • Sugar: 1.1 g
  • Sodium: 296.1 mg
  • Fat: 7.8 g
  • Carbohydrates: 6.1 g
  • Protein: 4.3 g
  • Cholesterol: 0 mg

Keywords: vegan cheese, vegan parmesan cheese, dairy free cheese